An enhanced version of the recipe found in September 2012 edition of Cooking Light.
Ingredients:
To make the patties:
1 can black beans, rinsed and drained
1 egg
1/4 cup flour
1 tbsp peanut oil or canola oil
1/4 tsp salt
3/4 tsp cumin
1/2 cup chopped scallions
1 clove garlic, chopped
1/4 cup panko
Finishing the patties:
4 eggs
1/4 cup panko
Peanut or canola oil
Cheddar cheese with chipotle (optional but delicious)
Combine the ingredients for the patties in a food processor and process until combined but still pretty chunky.
Pour enough oil into a nonstick pan to cover the bottom. Preheat over medium heat.
Divide the mixture into quarters. Place remaining panko on a plate. Scoop up a quarter of the bean mixture, plop it into the panko, and press it gently flat. Then scoop up the patty and carefully lay it on the hot pan. Repeat with remaining bean mixture to form 4 patties.
You will note that panko is applied to only one side. If the patty sticks to the spoon when you press it flat in the panko, DO NOT PANIC. This is actually quite convenient. Let it stay stuck to the spoon and use that as an easy way to transfer the patty to the frying pan. Use a soft spatula to scrape it off the spoon and directly onto the hot pan.
Fry for 4 minutes, turn, and fry for 3 more minutes, or until golden and crisp. Remove to drain on paper towels.
Pour excess oil and any burnt bits of panko out of the pan, and return to stove. Crack four eggs into the pan and cook until firm.
Top each patty with an egg. If you're using the cheese, put as much cheese as you like atop the egg - the hot egg melts it. Serve immediately.
Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts
Wednesday, August 22, 2012
Monday, December 5, 2011
Edible Edemame
I'm always looking for ways to make edimame, which is the technical term for fresh soybeans, into something worth eating. They are super good for you, after all. Here's a simple side dish with Asian flair. Took 7 minutes to make!
Ingredients:
2 shallots, minced
1 tsp roasted sesame oil
2 cups frozen shelled edemame
1 tbsp tamari or soy sauce
1/2 tsp garlic powder
Saute the shallots in the oil for 1 minute at medium heat, then add the edamame and turn the heat up to medium-high. Add the tamari. Cook and stir for 4 minutes. Add the garlic, and cook and stir for 30 seconds more. Then serve. Yay!
Ingredients:
2 shallots, minced
1 tsp roasted sesame oil
2 cups frozen shelled edemame
1 tbsp tamari or soy sauce
1/2 tsp garlic powder
Saute the shallots in the oil for 1 minute at medium heat, then add the edamame and turn the heat up to medium-high. Add the tamari. Cook and stir for 4 minutes. Add the garlic, and cook and stir for 30 seconds more. Then serve. Yay!
Sunday, November 28, 2010
Secret Chili (Meatless!)
I love a good chili. This one was the product of a particularly creative cooking session. There are many secret ingredients but the secret-est of them all is the Dr Pepper! You could also use any kind of cola; lime soda might be cool, too. Basically I used soda instead of the usual sugar. The flavor is undetectable as anything but a subtle enhancements, same as the chocolate and the cinnamon.
If you use diet soda, you must stir it in at the very end, after you've removed the pot from the heat, lest the aspartame be destroyed by the heat.
Ingredients:
1 large onion, chopped
2 poblano chiles, which are like large, dark, slightly wrinkled jalapeños - 1 green bell pepper plus 1 jalapeño is an acceptable substitute, diced
2 jalapenos, minced
1/2 can of crushed tomatoes
1 1/2 tsp granulated garlic, or 5 minced garlic cloves
1/4 tsp cinnamon
1/3 tsp ground coriander
1/2 tsp oregano flakes
1 tsp cumin
1 tsp tamari or soy sauce
1/4 tsp smoked paprika (or you don't have this, use 1 tsp regular paprika)
1 tsp beef or vegetable bouillon (broth is NOT a substitute, must use bouillon)
1/2 ounces baking chocolate or 1/2 tbsp cocoa powder
2 cans of beans, I like to use two different colors for a pretty effect
1/3 cup dr pepper
Saute the onion and peppers over medium heat in a tablespoon or corn oil until tender. Add the tomatoes and next 6 ingredients (through chocolate). Stir well, and simmer 10 minutes. Add the beans and stir until heated. Remove from heat and add the soda.
If you want to make the chili hotter for some and milder for others, reserve half the jalapenos and serve as a garnish for the heat-lovers. This chili is best served with cheese on top (because, frankly, EVERYTHING is best served with cheese on top). I like pre-shredded Mexican blend but cheddar is fine. Sour cream and green onions would also be good toppers.
If you use diet soda, you must stir it in at the very end, after you've removed the pot from the heat, lest the aspartame be destroyed by the heat.
Ingredients:
1 large onion, chopped
2 poblano chiles, which are like large, dark, slightly wrinkled jalapeños - 1 green bell pepper plus 1 jalapeño is an acceptable substitute, diced
2 jalapenos, minced
1/2 can of crushed tomatoes
1 1/2 tsp granulated garlic, or 5 minced garlic cloves
1/4 tsp cinnamon
1/3 tsp ground coriander
1/2 tsp oregano flakes
1 tsp cumin
1 tsp tamari or soy sauce
1/4 tsp smoked paprika (or you don't have this, use 1 tsp regular paprika)
1 tsp beef or vegetable bouillon (broth is NOT a substitute, must use bouillon)
1/2 ounces baking chocolate or 1/2 tbsp cocoa powder
2 cans of beans, I like to use two different colors for a pretty effect
1/3 cup dr pepper
Saute the onion and peppers over medium heat in a tablespoon or corn oil until tender. Add the tomatoes and next 6 ingredients (through chocolate). Stir well, and simmer 10 minutes. Add the beans and stir until heated. Remove from heat and add the soda.
If you want to make the chili hotter for some and milder for others, reserve half the jalapenos and serve as a garnish for the heat-lovers. This chili is best served with cheese on top (because, frankly, EVERYTHING is best served with cheese on top). I like pre-shredded Mexican blend but cheddar is fine. Sour cream and green onions would also be good toppers.
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